Looking for a quick, healthy, and flavorful dish to add to your weekly menu? This Korean Braised Tofu is the perfect choice. With golden, crispy tofu simmered in a savory, spicy soy-based sauce, it delivers bold Korean flavors in just 25 minutes. Whether served as a side dish or as a main with rice, this dish is a protein-packed plant-based recipe you’ll want to make again and again.
Inspired by my time in South Korea, this recipe highlights how tofu can transform into a vibrant and nourishing meal. It’s rich in plant protein, healthy fats, and essential nutrients while being completely vegan.
What is Dobu-Jorim?
Dubu-Jorim is a classic Korean braised tofu dish often served as part of a collection of side dishes known as banchan. The word dubu means tofu, while jorim refers to simmered or braised dishes. This flavorful recipe takes slices of pan-fried tofu and gently braises them in a savory soy-based sauce enriched with garlic, sesame oil, and gochugaru (Korean chili flakes).
Traditionally, Dubu-Jorim is served with steamed rice and an assortment of small dishes. However, it’s equally satisfying on its own as a light main meal. The combination of salty, spicy, and nutty flavors makes it a dish that comforts as much as it excites.
Ingredients
Here’s what you’ll need to bring this dish to life:
- Tofu: Use firm tofu, sliced into rectangles. Firm tofu holds its shape while cooking.
- Oil (for frying): Canola oil works well, but avocado oil, grapeseed oil, or olive oil are healthier alternatives.
- Soy sauce: I used tamari soy sauce which is gluten-free and slightly smoother than regular soy sauce. Dark soy sauce works too if tamari isn’t available.
- Water: Helps dissolve chili flakes and loosen the sauce.
- Sesame oil: Adds nutty, savory flavor and a glossy finish.
- Sugar: Balances the saltiness of the soy sauce.
- Gochugaru: Korean chili flakes that add spice and depth. Adjust the amount to taste.
- Tip: If unavailable, substitute with gochujang (Korean chili paste) for a thicker, slightly sweet, and bold-flavored sauce. Just reduce the sugar slightly and add a little more water to maintain consistency.
- Garlic and scallions: Minced garlic and chopped scallions are essential for enhancing the flavor of the sauce. Extra scallions can be used for garnish.
- Fresh green chilies (optional): Slice and add for extra heat.
- Sesame seeds: Stir into the sauce for nuttiness and texture.
- Garnish (optional): Chopped parsley or extra scallions can be used to brighten the dish.
How to Make Korean Braised Tofu
- Prepare the sauce first. In a bowl, whisk together tamari soy sauce, sesame oil, water, sugar, gochugaru (or gochujang), minced garlic, scallions, sesame seeds, and chili slices. Set aside while you prep the tofu. This lets the flavors meld even before cooking.
- Prep the tofu. Drain and pat dry the firm tofu, then slice it into rectangles. Patting it dry is key to getting that perfect golden crust.
- Pan-fry the tofu. Heat canola oil (or your preferred healthy oil) over low-medium heat. Fry the tofu on both sides until it’s golden and crisp. Don’t rush this step, a nice crispy crust makes all the difference.
- Add the sauce. Pour your prepared sauce over the tofu in the pan, coating each piece evenly. Simmer for a few minutes so the tofu absorbs all the flavors.
- Garnish and serve. Sprinkle with extra sesame seeds, scallions, or parsley for a fresh touch. Serve hot with steamed rice or enjoy it on its own, either way, it’s a crowd-pleaser.
Why You’ll Love This Recipe
- Quick & easy: Ready in just 25 minutes. It’s perfect for busy weeknights.
- Healthy & plant-based: Packed with protein, isoflavones, and heart-healthy nutrients.
- Bold Korean flavors: Gochugaru, tamari, and sesame oil create a deliciously balanced, flavorful dish.
- Customizable: Adjust the spice level or add extra vegetables for variety.
- Meal-prep friendly: Can be made ahead and reheated without losing flavor.
Tips & Variations
- Use firm tofu to prevent breaking during frying.
- Adjust spiciness by changing the amount of gochugaru.
- If the sauce starts to look dry while simmering, add a splash of water to keep the tofu coated and flavorful.
- Turn it into a main dish by adding stir-fried vegetables like bell peppers, zucchini, or mushrooms.
- Serve with steamed rice or noodles for a complete meal.
FAQ
Is this recipe vegan?
Yes! The recipe is fully plant-based. Just ensure your soy sauce is vegan-friendly.
What if I don’t have gochugaru?
If you don’t have gochugaru (Korean chili flakes), you can substitute with gochujang (Korean chili paste). This will create a thicker, slightly sweeter, and bolder sauce. Reduce the sugar slightly and add a splash of water to maintain the right consistency.
How do I prevent tofu from sticking?
Pat tofu dry and fry over low-medium heat in enough oil to coat the pan. Don’t overcrowd the pan.
Korean Braised Tofu (Dubu-Jorim)
Equipment
- Frying pan
- Mixing bowl
- Knife
- Cutting board
- Measuring cups
- Spatula or tongs
Ingredients
Pan Fried Tofu
- 700 g firm tofu
- 2 tbsp canola oil
Spicy Sauce
- 1/3 cup tamari soy sauce
- 1 tbsp sesame oil
- 3/4 cup water
- 4 cloves garlic (minced)
- 2 tbsp gochugaru
- 1 tsp sugar
- 4 scallions
- 1 tbsp sesame seeds
- 3 fresh green chilli
- parsley to garnish
Instructions
- First prepare the sauce. In a bowl, combine soy sauce, sesame oil, water, sugar, gochugaru, minced garlic, scallions, sesame seeds and chillies. Adding chillies are optional if you would like extra heat. Set the sauce aside.
- Drain tofu and pat dry. Cut into rectangular pieces.
- Heat canola oil in a pan over low-medium heat. Fry tofu on both sides until golden brown.
- Add the sauce into the pan of tofu on low heat. Coat all pieces evenly in the sauce. Let the sauce simmer for a few minutes to blend flavors.
- Garnish with sesame seeds, scallions or parsley.
- Serve with steamed rice or on its own and enjoy!
Notes
- Tofu choice matters: Use firm or extra-firm tofu to prevent it from breaking while frying and braising.
- Pat dry: Make sure to pat the tofu dry with a paper towel before frying to get a golden, crispy crust.
- Oil options: Canola oil is recommended for frying, but avocado, grapeseed, or olive oil can be used as other healthier alternatives.
- Spice adjustments: Adjust the amount of gochugaru and chilies depending on your preferred heat level.
- Gochugaru substitute: If you don’t have gochugaru, use gochujang (Korean chili paste). Just reduce the sugar slightly and add a splash of water to maintain the sauce consistency.
- Adjust sauce consistency: If the sauce becomes too thick or the tofu looks dry while simmering, add a splash of water and gently stir to coat the tofu evenly.
We’d Love to Hear From You!
If you tried this Korean Braised Tofu (Dubu-Jorim), let us know how it turned out. Share your experience in the comments below – your feedback means a lot and it could inspire other readers.